Semifreddo Tiramisu

• 4 eggs
• 1/2 cup sugar
• 1 cup cream
• 1 15/16 cups mascarpone
• 6 3/4 tablespoons marsala wine
• 12 cookies tiramisu
• 5/8 cup espresso cold
• cocoa

1. In a bowl whisk the egg yolks and half the sugar until the mixture whitens.
2. In a second bowl whisk the cream to make it lighter.
3. In a third bowl, beat the egg whites with the remaining sugar.
4. In a forth bowl, beat the mascarpone cheese with the Marsala, gently stir in yolk mixture, then the cream, and then the egg whites.
5. In a soft cake mold (or cake pan covered with a plastic wrap), pour in a layer of the cream mixture, and level the surface with a spatula.
6. Dip the biscuits quickly in the coffee and place 6 of them on the cream.
7. Cover with cream, and then another layer of biscuits. Finish with a layer of cream.
8. Store in freezer for 3 to 4 hours minimum.
9. Remove from the freezer, unmold onto a serving dish.
10. Dust with cocoa and serve 20 minutes after removing from the freezer for a good consistency.

eggs, sugar, cream, mascarpone, marsala wine, tiramisu, espresso cold, cocoa

Taken from www.yummly.com/recipe/Semifreddo-Tiramisu-782204 (may not work)